Layered Lemon Pie

Name: Layered Lemon Pie
Yield: 8 servings
Ingredients: Crust:; 1 1/2 c low-fat graham cracker crumbs, divided; 1/4 c light margarine; 3 tbsps granulated sugar; Filling:; 8 ozs fat-free cream cheese; 3/4 cup granulated sugar; 15 3/4 ozs lemon pie filling; 1/2 tsp lemon peel, grated; 8 ozs Cool Whip Free, thawed

Adapted from Quick Cooking Magazine

Crust:
1 1/2 c low-fat graham cracker crumbs, divided
1/4 c light margarine
3 tbsps granulated sugar
Filling:
8 ozs fat-free cream cheese
3/4 cup granulated sugar
15 3/4 ozs lemon pie filling
1/2 tsp lemon peel, grated
8 ozs Cool Whip Free, thawed

To prepare crust, combine 1 1/4 cups graham cracker crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, sugar, and lemon peel until smooth. Add pie filling and whipped topping. Mix until combined. Spoon into crust. Sprinkle remaining 1/4 cup crumbs evenly over top. Chill several hours before serving.

Posted: 8/26/2010

Pies

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WW Points^* : 7.19

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 343 Calories from Fat 36 (10%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 0.4g	2%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0.3g
Cholesterol 10g	3%
Sodium 463mg	19%
Potassium 0mg	0%
Total Carbohydrate47g	16%
Dietary Fiber 0g	0%
Sugars 48g
Protein 5g	0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.